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trini smoke herring

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Smoked herring in a bowl
Gluten Free Seafood

Quick and Easy Smoked Herring Choka.

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A few years back I shared the recipe for making Stewed Red Herrings (as it’s known in Barbados) and even further back we did Cabbage With Smoked Herrings and in 2010 we did this very same way of preparing Smoked Herrings, however you will see slight differences with this updated version. Should you visit Barbados, do try to get to a local restaurant which serves roasted breadfruit stuffed with the Stewed Red Herrings – thank me after!

You’ll Need…

8-10 smoked herring fillets (prepared)
1 large scotch bonnet pepper (sliced)
1 scallion (chopped)
2 med tomatoes (diced)
1 med onion (sliced thin)
1 tablespoon chopped parsley
1/2 teaspoon black pepper
2 cloves garlic (crushed)
4 tablespoon olive oil

Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. I used an entire Scotch Bonnet pepper in the recipe as I quite enjoy this dish spicy. You may use as much as you can tolerate and should you not be able to source Scotch Bonnet peppers, any of your fav hot peppers will work. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet with your gluten free dietary requirements.

Please Watch – How To Prep Smoked Herring Fillets

In a large bowl place the prepared Smoked Herrings (remember to go though it for bones and remove), tomato (I used Roma tomatoes as they are less acidic and have less seeds), scallions, parsley, Scotch Bonnet (I explain why I sliced it thick in the video below), black pepper and garlic.

Give it a good mix, then top with the thinly sliced onion.

We’re almost there! Heat the olive oil (use any oil you prefer) until you see whispers of smoke, then (be careful) pour it directly over the onion slices.

I know this step as “chunkay”, which is basically tempering the onion to quickly cook it and to allow for the hot oil to disperse some of that onion flavor throughout the dish. Basically taking the rawness out of the onion.

Finally, give it a good mix and get ready to serve.

You’ll notice that I didn’t add any salt as I find that the smoked herrings can be a bit salty, even after they’ve been prepared in boiling water. However, taste at the end and adjust accordingly. A classic meal would be rice, Dhal and this Smoked Herring Choka.

Gluten Free Seafood

Green Fig With Smoked Herring And Cabbage.

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Hopefully you’ve had time to try the Smoked Herring With Cabbage recipe I shared with you last week. A truly classic dish made with subtle differences throughout the Caribbean. This time we’ll do one mom would always make for dad whenever she had leftovers from the cabbage and smoked herrings combo. Since we had a variety of banana trees in our kitchen garden at the back of the house, we always made use of the ‘cooking fig” (green cooking bananas) supply we always seemed to have.

You’ll Need…

5 green cooking bananas (green fig)
salt (optional)
1 tomato
1 tablespoon parsley
1 table spoon olive oil
2 cloves garlic
1/2 bell pepper (sweet pepper)
2 cups leftover smoked herrings with cabbage

Click for the Cabbage With Smoked Herring recipe : written | video

Important: If doing this recipe gluten free be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

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* It may be helpful to watch the recipe video (below) to better understand what I mean.. cut off both ends of the green cooking bananas and discard. Then using a pairing knife, cut a shallow (thickness of the banana’s skin) line the full length of each banana. This will make it easier to peel once they are fully cooked. Place them in a pot, cover with water (slightly salted) and bring to a boil. After about 15-20 minutes on a rolling boil, they will go very dark and start to float. Take off the fire, drain and allow to cool. The cut we made will open up and you can now peel the skin off.

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As the bananas boil you can prep the other ingredients(chop the parsley, garlic, tomato and sweet pepper).

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Once cooled and the skin is removed, cut each banana into 1 inch sized pieces and set aside.

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Heat the oil in a wide sauce pan on a medium flame, then add the chopped pepper, parsley and garlic and lower the heat to LOW and cook for 2-3 minutes.

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Now go in with the pieces of cooked banana and mix well, finally  it’s time to add the leftover smoked herring with cabbage and heat though. Mix well and cook for about 4-5 minutes.’

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Finish with the chopped tomato to brighten up  the dish a bit. Serve warm..wicked one-pot dish.

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Instead of green cooking bananas you can also use Sweet Potatoes, Yam, Dasheen (or Taro), Eddoes and my great aunt’s favorite.. boiled cassava. This recipe is one of those I reach for when I’m homesick for the Caribbean, as it takes me back to a happier time on the islands. I can still remember the steam spiraling off our plates, that distinct scent of smoke herrings and the freshly picked scotch bonnet pepper (half-ripe) dad would have on the side. Ever so often between bites he would crunch down on the “Caribbean Sunshine” and you’d hear that crisp sound. Followed by him sucking back air between his teeth and the familiar “this pepper hot boi”.